Levantine cuisine · Fish & Seafood

Samke Harra

"Spicy fish" from Tripoli: baked fish under a fiery tahini-chili crust with cilantro.

Ingredients · for 4 servings

• 800 g sea bass fillet
• 5 tbsp tahini
• 2 lemons
• 4 garlic cloves
• 1 red chili pepper
• 1 bunch cilantro
• 60 g walnuts
• 1 tsp cumin
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Season the fish fillets with salt and pepper, drizzle with 2 tbsp olive oil and pre-bake at 200 °C for 10 min.
2. Finely chop the garlic, chili and cilantro and sweat in olive oil for 2 min.
3. Stir the tahini with the juice of both lemons and about 100 ml water until smooth, then add to the garlic mixture.
4. Simmer gently until a creamy sauce forms; season with cumin, salt and pepper.
5. Pour the sauce over the pre-baked fish and bake for another 10 min, until lightly browned.
6. Serve sprinkled with coarsely chopped walnuts and fresh cilantro – rice or flatbread makes a good side.